Spicy Sweet Potato Corn Soup

• 1 tablespoon vegetable oil
• 1/2 cup onion, diced
• 2 teaspoons minced garlic
• 2 1/2 lbs sweet potatoes, cubed (about 3 medium ones)
• 4 cups vegetable broth
• 1 medium jalapeno, seeded and finely chopped (I put in half)
• 1 cup corn kernel
• 2 tablespoons molasses
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon black pepper
• 1 pinch ground cinnamon

1. In a large saucepan or soup pot, heat oil over medium heat. Add onions and garlic and saute until just soft, about 3 minutes.
2. Add sweet potatoes and vegetable stock and bring to a boil.
3. Reduce heat and simmer until potatoes are soft, about 10 minutes.
4. Remove from heat.
5. Using an immersion blender or a food processor, puree contents of pot until smooth.
6. Reheat soup, stirring in jalepeno, corn, molasses, salt, cayenne, black pepper and cinnamon. Adjust seasonings to taste.

vegetable oil, onion, garlic, sweet potatoes, vegetable broth, jalapeno, corn kernel, molasses, salt, cayenne pepper, black pepper, ground cinnamon

Taken from www.food.com/recipe/spicy-sweet-potato-corn-soup-354390 (may not work)